Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F degrees. This ensures that your enchiladas will bake evenly and get that golden, bubbly finish we all crave.
- Next, take a 9" x 13" casserole dish and pour 1/2 cup of the tomatillo salsa verde onto the bottom. Use a spatula to spread it evenly across the dish; this will help keep your enchiladas from sticking.
- Now, shred your pre-cooked chicken and set it aside. If you don’t already have chicken cooked, you can easily roast or boil it until tender, then shred.
- Set up an assembly line with your ingredients ready: shredded chicken, cheese, and sliced green onions. This makes the assembly process quick and organized.
- In a skillet, pour the remaining tomatillo salsa verde and warm it over medium heat. Take each corn tortilla and dip it into the sauce one at a time, just until it begins to soften. Avoid letting them get too mushy, or they’ll fall apart.
- Once softened, place the tortilla on a plate. Assemble by adding a generous amount of chicken, some cheese, and a sprinkle of green onions to each tortilla.
- Roll up the tortillas tightly, then place them seam-side down in the prepared casserole dish. Repeat until all ingredients are used.
- Pour the remaining tomatillo salsa verde over the rolled enchiladas and top with the remaining cheese. This creates a delicious cheesy layer on top that will melt beautifully.
- Place your casserole dish in the oven and bake for about 25 minutes, or until the cheese is melted and the sauce is bubbling enticingly.
- Once baked, let the enchiladas cool for a few minutes before serving. Garnish with extra green onions or a dollop of sour cream if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days.
These enchiladas freeze well! Just assemble, cover tightly, and freeze before baking.
Consider adding toppings such as fresh avocado, cilantro, or even a drizzle of ranch dressing before serving.